4 Prep 5 mins l Freeze 2 hours plus overnight
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Mango Peach Sorbet


  • 825g container SPC Sliced Peaches in Mango Nectar
  • 1/4 cup thickened cream 


  1. Pour 700g of peaches with all of the mango nectar and the cream into the bowl of a food processor.
  2. Process until pureed and well combined.
  3. Pour into a 10 x 20cm loaf pan. Freeze 2 hours until frozen around edges of the pan.
  4. Return partially frozen mixture to the food processor. Process again to break up ice crystals.
  5. Line same loaf pan with plastic wrap. Pour in peach and mango mixture.
  6. Freeze 3-4 hours or overnight until firm. Allow to sit at room temperature for 10 minutes before serving in scoops.


Cream can be omitted and the fruit mixture can be processed with 2 lightly beaten egg whites in step 4 if preferred. Or prepare using an ice-cream churn following manufacturer’s instructions. 

Mango Peach Sorbet

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